Courtesy Helen Lampkin
Instead of dreading leftovers, turn your leftover Thanksgiving meal into this delicious, savory pie!
Tomorrow’s Turkey Pie
2 cups leftover cornbread dressing(room temperature)
1 ½ cups roast turkey, chopped
1 cup cranberry relish
2 cups leftover mashed potatoes(creamy enough to spread like frosting)
1 cup turkey gravy
In a greased 8” or 9” pie pan or springform pan, press the cornbread dressing along the bottom and up the sides of the pan. Layer the chopped turkey onto the dressing. Drizzle with the cranberry. Top gently with the mashed potatoes, spreading it completely edge to edge. Bake in a 350* oven for 30 min. Broil for 5 minutes to brown the top. Let stand for 10 minutes. Serve with warmed turkey gravy.
Yield: one 8″ or 9″ pie